Southeast Georgia Health System Senior Care Center

Observed during the course of this inspection that the facility had a reach in cooler storing TCS foods above 41 deg f. COS: Out of temp foods were discarded. CA: Glynn EH instructs management to ensure that all TCS foods are being cold held at temps of 41 deg f or below.

Observed during the course of this inspection that the facility ceiling vent and surrounding tiles displayed excessive dust buildup on them. CA: Glynn Eh instructs management to have the vent and tiles cleaned more frequently to prevent food from being prepped or stored under an environmental hazard.

Observed during the course of this inspection that facility staff were not storing soiled wiping cloths inside of sanitizer buckets. COS: Glynn EH instructed staff member to create sanitizer buckets and placed soiled cloths inside of them. Staff complied. CA: Glynn EH instructs management to ensure that staff is properly storing soiled wiping cloths in appropriate strength sanitizer.

Observed during the course of this inspection that the facility had 2 boxes of single use bowls stored on the floor. CA: Glynn EH instructs management to ensure that all single service items are being properly stored at least 6 inches off of the floor in a clean, dry place.

Observed during the course of this inspection that the facility has severe damage to the floor tiles in front of the dish machine. CA: Glynn EH instructs management to ensure that the physical facility is being repaired often enough to keep the facility in good repair.

Observed during the course of this inspection that the facility had a prep top cooler as well as a reach in cooler storing TCS product above 41 deg f. COS: All out of temp TCS product was discarded. CA: Glynn Eh instructs management to ensure that all TCS product as well as all "Keep refrigerated" products are cold held at internal temps of 41 deg f or below.

Malfunctioning equipment is not to be used with TCS items.

Observed during the course of this inspection that the facility ice scoop was stored inside of a container with black buildup inside of it. COS: Scoop was removed to be cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had multiple severely dented cans as well as well as a container of liquid with mold like growth floating inside of it inside of the regular storage areas and equipment. COS: All unsafe foods were discarded. CA: Glynn EH instructs management to ensure that only safe foods are found inside of the facility and all unsafe foods are discarded or removed to a special location to await return to the shipper.

Observed during the course of this inspection that the facility was storing "refrigerate after opening" pineapple juice inside of a cooler at 83 deg f. COS: All out of temp products were discarded. CA: Glynn EH instructs management to ensure that all tcs foods and "refrigerate after opening" items are stored at temps of 41 deg f or below.

Observed during the course of this inspection due to violations regarding food temps, unsafe foods being stored inside of prep coolers, and a lack of observable food safety training present in the facility. The facility PIC is not properly performing their duties. CA: Glynn EH instructs facility upper management to adequately supply the facility with a person in charge who is trained to properly handle their responsibilities in regards to food safety.

Observed during the course of this inspection that the facility has a large ceiling vent in the main kitchen food prep area that displays significant excessive levels of dust/grease buildup on them. CA: Glynn EH instructs management to have the ceiling vent cleaned and to take extra precautions to protect foods from vertical contamination until then.

Observed during the course of this inspection that the facility had a hanging glue trap that had several expired pest on its surface above the tea coffee prep area. CA: Glynn Eh informs management that once pest control devices have served their purpose the old pest must be removed from the facility and these should not be hung directly over food prep equipment.

Observed during the course of this inspection that the facility had thawed raw and partially cooked beef and pork-chops stored above "Ready To Eat" (RTE) food products in the walk in freezer. COS: Thawed meats were removed from freezer. CA: Glynn EH instructs management to train staff that raw meats are never to be stored above RTE foods and if a freezing unit breaks and is no longer holding foods frozen then stacking order must be observed.

Observed during the course of this inspection that raw hamburger patties were being stored in the walk in freezer at temps between 51-42 deg f. COS: Patties were discarded. CA: Glynn Eh instructs management to ensure that all raw animal proteins are cold held at temps of 41 deg f or below.

Observed during the course of this inspection that the facility ice machine displayed black buildup on internal food contact surfaces. COS: Machine was shut down and ice was discarded. CA: Glynn Eh instructs management to clean and sanitize the unit before use and to create a cleaning schedule to ensure the machine is cleaned frequently enough to maintain sanitary conditions and keep the internal surfaces clean to sight and touch.

Observed during the course of this inspection that the facility walk in freezer was broken and multiple frozen foods had completely thawed. COS: Thawed food products were discarded and frozen foods were relocated to the main hospital walk in freezer. CA: Glynn Eh instructs management to ensure that frozen foods are kept frozen when in storage.

Observed during the course of this inspection that 2 boxes and 1 storage container of "perishable, keep refrigerated" TCS butter was being stored with no attempt to cold hold the product. Temps ranged from 67-72 deg f. COS: Management discarded butter packs. CA: Management stated that staff will be trained to keep all tcs food products stored at 41 deg f or below in storage.

Observed during the course of this inspection that facility was using a falsified cool down log to document a cooldown process they were not actively monitoring. The cooldown log had full temps for multiple tcs food items beginning at 8:30am and ending at 2:30pm. COS: All tcs food items marked on the list were discarded. CA: Glynn EH instructed management that cooldown logs are not to be falsified and staff must monitor foods to ensure they are reaching all time and temperature requirements.

Observed during the course of this inspection that the facility staff had uncovered cups of coffee and juice stored directly on top of the ice machine. COS: Cups were discarded. CA: Management stated that staff will be trained to only drink from cups with proper lids and straws and to not store uncovered drinks on top of ice machines and other food storage areas.

Observed during the course of this inspection that the facility was storing multiple clean utensils in containers that were accumulating buildup. CA: Management stated that they would train staff to properly clean containers used for storing equipment so that all items are stored in clean locations.

Observed during the course of this inspection that the facility dry storage area displayed significant buildup underneath storage racks along the coving areas. CA: Management stated that they will have the area deep cleaned to address the areas underneath the storage racks.

Observed low concentration of sanitizer inside sani buckets at the rear prep table as well as the facility's sanitation dispenser not dispensing sanitizer at the time of this inspection. CA: Manager stated he will call to have the dispenser repaired and new sani buckets will be made manually.

Observed heavy build up on the can opener in the rear area on the prep station at the time of this inspection. COS: Manager removed the can opener and had it cleaned. CA: Manager stated cleaning frequency will increase to prevent build up.

Observed multiple cartons of heavy whipping cream being stored/used past the manufacturer's Use By date at the time of this inspection. COS: Manager discarded all items that had past used by dates. CA: Manager stated he will order more and ensure staff do not use TCS items past their Use By date.

Observed during the course of this inspection that the main walk in cooler servicing the facility was holding tcs food product above 41 deg f. COS: Management discarded all TCS food products located in this unit and agreed to hold all tcs products in the approved freezer unit until repairs are made. CA: Management stated that the maintenance team was called and necessary repairs would be made and Glynn EH will be contacted to verify cold holding temps in the cooling unit before TCS products are stored in the unit.